Makes 10 servings
- 57 g minced onion
- 57 g butter
- 2 cups/480 mL Arborio rice
- 1.44 L Chicken Stock, hot
- Salt, as needed
- Ground black pepper, as needed
- Sweat the onions in the butter in a heavy-gauge saucepan, sautoir, or rondeau until softened and translucent, 6 to 8 minutes.
- Add the rice and mix thoroughly with the butter. Cook over medium heat, stirring constantly, until a toasted aroma rises, about 1 minute.
- Add one-third of the stock and cook, stirring constantly, until the rice has absorbed the stock.
- Repeat, adding the remaining stock in two more portions, allowing each to be absorbed before adding the next. Cook the risotto until the rice is just tender and most of the liquid is absorbed. (The dish should be creamy.)
- Season with salt and pepper and serve immediately or hold warm for service.